Home Cooking

 Sometimes you come across a recipe that looks too good to pass up... and it doesn't disappoint.                                                                                                                                           Of course there are this year's substitutions due to some bumper crops. Hence cilantro for parsley and morels for cremini mushrooms.  Also since Natureman  prefers not to mix meat and milk, I keep a product called Tofutti in the frig along with a non dairy margarine. BUT you of course can use cheese and butter. 

 I give you this week's new recipe of:

          Dijon Chicken a la End of the Rainbow Valley

Here's what you'll need  :

                

•                1 1/2 lbs boneless skinless chicken breasts, cut each breast crosswise into 3 pieces

•                Salt and freshly ground black pepper

•                2 T olive oil

•                5 T margarine/butter, divided

•                3/4 c chopped onion

•                1 lb morel/ cremini mushrooms sliced

•                2 T minced garlic

•                1 c Marsala wine

•                1 c (8 oz) tofutti/ mascarpone cheese 

•                2 T Dijon mustard

•                2 T chopped fresh cilantro/ Italian parsley plus whole sprigs, for garnish

•                12 oz dried fettuccine

Directions:

Sprinkle chicken with salt and pepper. 

Heat  oil in large skillet over high heat. 

Add  chicken and cook until brown, about 4 minutes per side. Transfer cooked chicken to  plate and cool slightly.

While chicken cools, melt 2 T  butter to the same skillet over medium-high heat, then add  onion and saute until tender, about 2 minutes.

Add mushrooms and garlic and saute until mushrooms are tender and juices evaporate, 10-12 minutes.

 Add wine and simmer until reduced by half, about 4 minutes. 

Stir in the mascarpone/tofutti and mustard. 

Cut chicken breasts crosswise into 1/3-inch-thick slices.

Return chicken and any juices to skillet. 

Simmer, uncovered, over medium-low heat until chicken is just cooked through and the sauce thickens slightly, about 2 minutes. 

Stir in chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring  large pot of salted water to a boil.

Add fettuccine and cook until al dente, stirring occasionally, about 10 minutes. 

Drain. Toss fettuccine with 3 T of butter and season to taste with salt and pepper. 

Swirl fettuccine onto serving plates. ( Who swirls?)

Spoon chicken mixture over top. 

Garnish with parsley sprigs and serve.

And as somebody's Grandma used to say: Ess, meine Kind.  Eat,  my child.  Punctuation is important.